smoked sweet bologna recipe

This recipe will impress family Our simple smoked bologna recipe has a sweet spicy glaze is smoked over flavorful hardwood crisp edges. Bake the bologna in preheated oven until they reach an internal temperature of 180 degrees F 82 degrees C about 2 hours.

Why Smoked Bologna Is The Secret Star Of Oklahoma Barbecue

Add the hot links as well.

. Next set the temperature of your smoker to 250 degrees or you could use a smoker thermometer to get a more reliable and accurate reading of. Slice warm into small cubes and serve as an appetizer or chill completely and slice as thin or thick as. Thats Bound Water.

16 fluid ounces liquid smoke ½ hank 1 12 to 1 34-inch beef rounds casings Add ingredients to shopping list Directions Step 1 Stir together the curing mixture sugar MSG mace mustard. Rub the mixed ingredients all over the bologna. Begin by unwrapping the outer layer on your bologna log.

Using the tip of a sharp knife score the bologna about ⅛ of 1-inch thick in a diamond pattern on all sides of the bologna. Remove the bologna from the smoker and immediately submerge it in cold water to reduce the internal temperature quickly. Smoked Sweet Bologna Recipe.

Get the bologna on the smoker. Mix meat and Tender Quick thoroughly and set in fridge at least 6 hours or over night. Light your smoker and get it up to temp at 250ºF 121ºC.

Lather with your mustard and. STEP 1 1 To prepare your smoked bologna take your full 5-6lb approx and score into it in a diamond pattern about 14 -12 inch deep. When the wood is ignited and producing smoke place bologna in the.

Instructions Preheat the smoker to 225 degrees F. Stuff into muslin casings. Next gently score the outside of the bologna in a checkered or crosshatch pattern.

Fire up a smoker or grill to 225F 105C adding chunks of smoking wood chunks when at temperature. Bottle 3 or 4 oz This is how i like to. Preheat the smoker to 225F107C.

Add the rest of the ingredients and mix well. Sunday September 18 2022. Once cooked allow to cool and refrigerate until cold.

With the help of a sharp knife carefully unwrap. I use a five-gallon food-grade bucket and soak the. Next apply a coating of dijon mustard and then.

In a small bowl combine brown sugar garlic powder onion powder and cayenne. Score your bologna log lightly with the sharpest knife you have.

Smoked Bologna Hey Grill Hey